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Creamy Vegan Corn Chowder
This Vegan Corn Chowder is creamy, delicious, satisfying, and full of good-for-you vegetables. Unsuspecting diners will never realize that it's made without cream and dairy!
Servings: 4 Servings
Equipment
Ingredients
- 2 tbsp coconut oil or avocado oil
- 1 small red onion diced (about 3/4 cup)
- 2 garlic cloves minced
- 1 1/2 cup celery diced (about 2 stalks)
- 2 cups carrots diced (about 3 small)
- 4 small Yukon gold potatoes scrubbed and cubed (about 2 cups)
- 2 1/2 cups corn kernels from large 4 cobs; or frozen corn
- 1 14 oz can coconut milk full-fat
- 2 cups water
- 1 tbsp vegetable bouillon paste
- 1 tsp dried thyme or 1/2 tsp fresh thyme
- 1 tsp crushed chili pepper flakes
- 1 tsp black pepper
- 1 cup cilantro chopped
Instructions
- Heat coconut oil over medium-high heat in a heavy bottomed pot. Add the onions, garlic, and celery. Sauté for 4-5 minutes until the onions are translucent.
- Stir in the carrots, potatoes, corn kernels, coconut milk, water, thyme, and bouillon paste. Bring the mixture to a boil, then reduce the heat to medium-low and simmer with the lid ajar for 20 minutes, until the potatoes are tender.
- Remove the pot from the heat. Use an immersion blender to blend about a third of the soup, or until partially creamy. If you do not have an immersion blender: Transfer about a third of the soup to a blender. Remove the vent from the blender lid and drape it with a clean dishcloth. Blend the soup on medium speed until smooth.
- Pour the blended soup back into the pot. Stir in the chili flakes and pepper and season to taste with salt and pepper.
- Serve the chowder immediately and garnish with chopped cilantro.
Notes
Storage Directions
- Refrigeration: Keep leftover coconut corn chowder covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: The chowder can also be frozen in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight or on the stovetop over low heat.
- Reheating: Warm the soup in the microwave or on the stovetop on medium heat, stirring periodically throughout the heating process until hot.
- Serving suggestions. Though I prefer to serve this warm, you can also cool the chowder and enjoy it at room temperature or chilled. The latter is perfect for those warm summer days when sweet corn is at peak freshness!
- Cut the veggies uniformly. Or about all the same size, ensuring even cooking. This applies explicitly to the onions, carrots, and celery, though the potatoes should also be cubed into similar-sized pieces.
- Season to taste. Salt and pepper enhance the flavors of the corn and broth and are essential seasoning elements of this vegetarian corn chowder recipe.